This delightful Peach Crumble Pie recipe balances the sweetness of ripe peaches with a hint of spice and a buttery, crumbly topping. It's made with frozen peaches so you can enjoy it all year round!
¾ sticks (3 ounces)softened salted buttersoft to the touch
Instructions
Blind Bake the Pie Crust
In a 350 degree oven, blind bake (partially bake) the single 9" pie crust until it is mostly baked. I recommend placing a layer of parchment paper, then filling the unbaked pie with Ceramic Pie Weights to keep the crust from shrinking--I detail this method in my Pie Crust Recipe. Cover the edge rim of the pie with a pie shield after the first 5 minutes of baking to avoid a dark crust. Blind baking with pie weights usually takes about 25-30 minutes in a 350 degree oven for a homemade crust, but will vary depending on the thickness of your crust. Remove the pie weights and allow the crust to completely cool.
Make the Peach Pie Filling
Whisk the thickener ingredients of sugar and Instant Clearjel* together in a small bowl. Set aside. *Please make sure the Instant Clearjel is labeled as INSTANT.
Combine the remaining ingredients in a large nonstick pan. Stir then cook the peaches mixture on medium-high heat, covered, until the peaches are soft but still have a light bite to them and the liquid begins to simmer. It usually takes frozen peach slices about 20 minutes to thaw and cook until tender--I test this by trying to cut a peach slice with a heavy-duty spatula.
Remove from heat and quickly but gradually (a little at a time) stir in the Instant Clearjel/Sugar mixture and stir it in quickly until it dissolves. The peach filling will thicken immediately, and continue to thicken as it cools. Allow it to cool completely.
Prepare the Crumble Topping
Whisk the flour, oats, salt, baking powder, and brown sugar together. Using a pie cutter or your hands, blend the softened butter into the crumble until a crumbly topping is made. Continue to mix in the butter until it is a soft dough, then use your hands to break apart and create crumbs from the softened crumb dough.
Assemble and Bake the Peach Crumble Pie
Preaheat oven to 350 degrees.
Pour the cooled peach filling into the blind-baked pie crust. Top it will the crumble topping. Do not pack down the crumble, as it will harden as it bakes.
Bake in the preheated oven for 45-55 minutes or until the peach crumb topping is golden brown, and the peach filling is bubbling along the edges. Enjoy!